Hurricane cake
According to my many experiences, it is easier to kill egg whites without sugar, so this recipe will make you succeed once and no longer be "mad".
Recipe Recommendations
Steps for Hurricane cake
1
Separate the egg white and egg yolk in two oil-free and water-free basins.
2
Put milk into the egg yolk.
3
Then add sugar and salt. I think 90g of sugar is enough. It is not very sweet and maintains the aroma of the cake. All the sugar should be put into the egg yolk liquid. Then stir slightly without making circles.
4
Sieve in the low flour and baking powder in three times.
5
Gently stir well.
6
At this time, preheat the oven to 200 degrees for 5 minutes. Then start to beat the egg whites, using an electric mixer to start from the first gear while moving and pushing them to the top gear. When fine foam appears, use the highest gear to beat. Beat the egg white until it is hard and frothy, so that the egg white liquid will not drop when the blender is lifted, and there will be clear and undisappeared lines in the basin.
7
After beating the egg whites, put one-third of the egg white into the egg yolk liquid and gently stir.
8
Pour all the stirred egg yolk liquid into the remaining egg white, quickly and gently stir evenly, and the speed must be fast.
9
The bottom of the 8-inch mold is padded with tinfoil to make it easy to release. Quickly pour the stirred cake liquid into the mold, lift the mold, and let it fall naturally on the counter, twice. Then put it into the middle layer of the oven at 150 degrees for 43 minutes. This step also needs to be fast.
10
Immediately after baking, take out of the oven, use a knife to gently draw a circle along the contact point between the mold and the cake, and then invert it on the grill. Because the bottom of the mold is covered with tin foil, it is easy to release the mold, and the shape of the cake is completely maintained. Let it dry for a while. Then tear off the tin foil, and the complete Qi Feng cake will be ready.